Ingredients
Scale
- 2 large chicken breasts, boneless and skinless
- 1 cup dry quinoa (white, red, or tri-color)
- 2 cups water or chicken broth
- 2 medium sweet potatoes, peeled and cubed
- 4 cups chopped kale, stems removed
- 1 large Honeycrisp apple, sliced or diced
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans or walnuts
- 1/4 cup crumbled goat cheese or feta
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Balsamic glaze or apple cider vinaigrette for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes and chicken breasts on a large sheet pan. Drizzle with 2 tablespoons of olive oil and season with garlic powder, thyme, salt, and pepper. Roast for 25 to 30 minutes until the potatoes are tender and the chicken reaches an internal temperature of 165°F. Once cooked, let the chicken rest for 5 minutes before slicing into bite-sized pieces.
- While the oven is busy, rinse the quinoa under cold water using a fine-mesh strainer. In a medium saucepan, combine the quinoa with 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Place the chopped kale in a large bowl. Drizzle with the remaining tablespoon of olive oil and a pinch of salt. Use your hands to massage the kale for 2 to 3 minutes until it becomes dark green and tender. This step removes the bitterness and makes the kale much easier to digest.
- Divide the fluffed quinoa evenly among four bowls. Layer on the massaged kale, roasted sweet potatoes, and sliced chicken. Add the fresh apple slices, dried cranberries, and toasted pecans to each bowl.
- Top each bowl with crumbled goat cheese. Drizzle generously with your favorite balsamic glaze or an apple cider vinaigrette. Serve immediately while the roasted components are still warm.
- Cook Time: 45 minutes
- Diet: Gluten-Free